Stir Fried Udon with Prawns
In Japan they’re known as udon, while in China they’re ‘cu mian’, or ‘thick noodles’, and are especially popular in the area around Shanghai. By either name, this flour and water-based pasta is a real marvel. Slurpable and bouncy, udon are a joy to wrestle with as they wriggle around your chopsticks, whether seasoned by a soup broth, salad dressing or stir-fry sauce. For this recipe, we were inspired by the glossy soy sauce fries served up by Shanghai street food vendors, who deftly sear the super-heated flavours onto the mischievous noodles.
Prep time: For 2 20 minsmins | For 4 25 minsmins
Cook time: For 2 25 minsmins | For 4 30 minsmins
Slurpable, bouncy wheat noodles tossed with prawns and mangetout, slick with a savoury, aromatic and spicy sauce.
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